oh this vegan life!

Tortilla soup tastes like home to me. There are countless ways to prepare it and almost every home cook has their own recipe for it. My vegan version has a bit of roasted corn, dried pasilla chile and smoky chipotle. A flavorful and rich tomato broth is the base for the real mvp’s in this dish, baked tortilla strips, avocado, cashew sour cream, cilantro, and a squeeze of lime. Warming, hearty and filling.

Preparation

Step 1 – In a non stick skillet dry roast corn until charred, set aside. Peel and dice the potatoes and the carrot, cook in salted boiling water for 12 minutes or until tender, drain and set aside.

Step 2 – cut open pasilla chile, remove stem and seeds, lightly toast on a hot comal or griddle until fragrant, careful not to burn it. Tear into pieces and place in a blender with 1 cup water, garlic, onion and blend until smooth. Chop tomatoes and add them to the blender along with the chipotle chile ( seeds removes), cumin, thyme and continue to blend until very smooth.

To make tortilla chips slice corn tortillas into long strips, place on a large parchment lined cookie sheet, toss with 2 tbsp oil and bake at 350 degrees for 40 min turning after 20 min. Of course you can also fry them.

To serve place a few tortilla strips at the bottom of a bowl, ladle hot soup over them and top with avocado, fresh cilantro, lime juice, cashew sour cream and extra chipotles on the side for my spicy vegans. Enjoy!